Cold Cherry Soup
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Good Things for Weddings 2004, Special Issue 2004
- Yield Serves 12
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Ingredients
- 2 cups light, fruity white wine, such as Riesling
- 1 cup sugar
- 2 whole cinnamon sticks
- 3 pounds fresh cherries, pitted, plus 24 whole cherries for garnish
- 1/4 cup fresh lemon juice
- 1/2 cup kirsch or brandy (optional)
Directions
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In a large saucepan, bring wine, 2 cups water, sugar, and cinnamon just to a boil over medium-high heat; reduce heat and simmer, covered, 10 minutes.
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Discard cinnamon; add pitted cherries. Raise heat to medium; simmer until cherries begin to soften, 10 to 12 minutes. Stir in lemon juice; let cool.
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Puree cherry mixture in a blender or food mill. Refrigerate until cold, about 40 minutes. Strain; stir in kirsch or brandy, if desired. Garnish with whole cherries.
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